Lemon Tahini-marinated Chicken Salad

A simple and flavourful marinade (that clings well to the meat) and dressing in one.

Ingredients

• 275 g bought or home-made tahini
• Finely grated zest 1 lemon, plus juice of 1/2, keep separate
• 2 tsp. runny honey
• 1 tsp. ground sumac
• 2 garlic cloves, crushed
• 8 small skinless, boneless chicken thigh fillets (about 900g total)
• 1 tbsp. olive oil, plus extra to brush
• 150 g mixed salad leaves
• 1/2 cucumber, quartered and chopped
• 275 g cherry tomatoes, halved
• Small handful mint leaves

Instructions

1. In a large bowl, whisk the tahini, lemon zest, honey, sumac, garlic, 1/2tsp salt and 1/4tsp freshly ground black pepper until combined. Spoon 6tbsp into a jug (for the dressing) and set aside.
2. Add the chicken to the remaining tahini mixture in the bowl and turn to coat. Cover and chill to marinate for at least 1hr, or overnight (see GH TIP).
3. Preheat a large griddle pan over medium heat and brush with oil. Grill chicken, in batches if needed, for 7-8min per side, or until cooked through.
4. Meanwhile, for the dressing, add the lemon juice, 1tbsp oil, 2-3tbsp water and some seasoning to the reserved tahini mixture in the jug. Whisk to combine.
5. Divide the salad leaves, cucumber, tomatoes and griddled chicken between 4 plates. Drizzle over the tahini dressing and sprinkle over the mint. Serve.